Raspberry Shortbread Cookies
Indulge in the buttery, melt-in-your-mouth goodness of these Raspberry Shortbread Cookies—perfect for any occasion or as a delightful sweet treat with your afternoon tea. Made with rich, creamy butter and a touch of vanilla, the tender shortbread base is complemented by the irresistible sweetness of raspberry jam nested in every cookie. A dash of cornstarch in the dough ensures an ultra-soft texture, while the light dusting of powdered sugar adds an elegant finishing touch. With just 20 minutes of prep time and a short bake, these cookies are as easy as they are impressive. Whether you're baking for a holiday platter or a simple family treat, these raspberry-filled delights are sure to be a crowd-pleasing favorite!
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Ingredients
- 230 grams unsalted butter, softened
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 260 grams all-purpose flour
- 30 grams cornstarch
- 0.5 teaspoon salt
- 120 grams raspberry jam
- 20 grams powdered sugar (optional, for dusting)
Directions
Step 1
In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Step 2
Add the vanilla extract to the mixture and mix until fully combined.
Step 3
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Step 4
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
Step 5
Cover and refrigerate the dough for at least 30 minutes to firm up.
Step 6
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Step 7
Roll the dough into small balls, approximately 1 tablespoon each, and place them 2 inches apart on the prepared baking sheets.
Step 8
Use your thumb or the back of a spoon to create a small indentation in the center of each dough ball.
Step 9
Fill each indentation with about 1/2 teaspoon of raspberry jam.
Step 10
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just lightly golden. Avoid overbaking to keep them tender.
Step 11
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 12
If desired, dust the cooled cookies lightly with powdered sugar before serving.
Nutrition Facts
| Serving size | (767.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3477.8 |
| Total Fat 189.2g | 0% |
| Saturated Fat 118.5g | 0% |
| Cholesterol 502.1mg | 0% |
| Sodium 1231.7mg | 0% |
| Total Carbohydrate 412.5g | 0% |
| Dietary Fiber 7.3g | 0% |
| Total Sugars 181.3g | |
| Protein 28.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 85.2mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 337.2mg | 0% |
Source of Calories